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A food safety expert is voicing disappointment in the recent Consumer Reports update on pork. Dr. Scott Hurd directs the Food Risk Modeling and Policy Lab at Iowa State University and says the Consumer Reports study is not based on strong science.

Less than 200 samples were tested. Dr. Hurd says the sample size is too small to represent the pork industry.

Hurd: “I use to expect the Consumer Reports was a fact-based organization, but they used a study that is not nearly large enough to be nationally representative and they’ve used it to frighten people as opposed to informing them.”

Despite the recent attention over pathogens in pork, consumers can remain confident that the meat is safe to eat. Scientists emphasize that animal health and food safety measure have reduced foodborne pathogens, and food-related illness rates continue to decline.

The Consumer Reports did reveal an need for consumer education as we all play a role in food safety. People should wash their hands with soap and hot water before and after preparing raw meat, and they should keep raw meat and raw juices away from other prepared foods.

It’s important to remember that using the appropriate cooking process will destroy any pathogenic bacteria if present.